Guest Post: Lap does ribs, ribs, ribs and andouille!

Time for a guest post from another cook-off participant: Lap!

He’s making pork ribs, it looks like he’s snuck in some beef ribs too and – joy of joys – some andouille sausage too!

I’ll let him do the explaining …

Take some pork,

and trim it up.

If you have them throw in some beef ribs too,

Grind your spices for the dry rub;

Black Pepper, Salt, Sugar…

Apply rub and vac pack them overnight. Ready for smoking tomorrow morning.

With the trimmings and some extra bit of shoulder meat make some Andouille

Grind meat

Nutmeg, Cloves, Salt, Garlic, Shallot, Mustard, Allspice, Thyme, Chilli

Mix thoroughly,

and stuff in casings

Andouille ready for the smoker